And just so you don’t think the title of this post was a trick, here’s a baking tip from my wife, who makes the best sweets in the solar system. Suppose you want to dip cookies in melted white or semi-sweet chocolate. You don’t have to make a ganache. Just do this: While you’re melting the chocolate, for every eight ounces stir in one tablespoon shortening (such as Crisco). That way, after you dip the cookies, the chocolate will set up nicely as it cools instead of staying runny.